Name: Lentil Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 cup dry lentils (green or brown); 2 cups vegetable broth; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; Salt and pepper to taste; 8 small corn or flour tortillas; 1 cup diced tomatoes; 1 avocado, sliced; Fresh cilantro, chopped; Lime wedges for serving

Jump to Recipe·Print Recipe

Tacos That Won’t Judge You: Lentil Edition 🌮✨

Hey, have you ever craved tacos but like, forgot to plan dinner until the last minute? Same. I got you covered with these super easy lentil tacos that’ll totally save your life! Seriously, they’re beyond good, and you probably have all the stuff already.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, here’s the deal — you’ll need:
– 1 cup dry lentils (green or brown, whatever floats your boat)
– 2 cups vegetable broth (homemade or store-bought, no judgment)
– 1 tablespoon olive oil (I use the fancy stuff when I’m feeling it)
– 1 small onion, diced (or a big one… who am I to tell you how to live?)
– 2 cloves garlic, minced (or like, a whole head if you’re feeling wild)
– 1 teaspoon ground cumin (gives it that warm spice vibe)
– 1 teaspoon smoked paprika (smoky goodness, like a campfire in your mouth)
– 1 teaspoon chili powder (add more if you wanna kick it up!)
– Salt and pepper to taste (don’t forget this, it’s crucial)
– 8 small corn or flour tortillas (your choice, but corn is life)
– 1 cup diced tomatoes (fresh or canned, whichever you have)
– 1 avocado, sliced (because yum)
– Fresh cilantro, chopped (or don’t if you’re a hater)
– Lime wedges for serving (squeeze it on, trust me)

So Here’s Why I Make This Constantly

Okay, so let me tell you a little story. The first time I made these was the night before a huge deadline, right? I’m running around like a crazy person, trying to finish that project, and my stomach starts growling louder than my printer. I was like, “No way, I can’t order takeout AGAIN.” So, I threw this together — lentils are like, so forgiving. I popped them on the stove, chopped some veggies, and 30 minutes later, I had these incredible tacos that I just shoved in my face while still typing away. 🤷‍♀️

Now, anytime I’m stressed or just need something quick and delish, this is my go-to. Plus, they’re cheap! Like, my wallet loves me for this.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

You gotta drain the lentils after cooking them. It’s like the difference between a soggy mess and a flavor bomb! Trust me, it seems simple, but it makes your tacos taste way better. Seriously, no one wants a taco that’s just wet. Yuck!

Don’t Mess This Up (My Top Tips)

1. Don’t skip the spices. Seriously. They’re what makes it magical.
2. Check your lentils! They can go from perfect to mushy in like, 2 minutes. Start checking at 20 minutes, but they usually need about 25.
3. Warm those tortillas! It makes them so much more pliable and delicious. No one likes a taco that cracks and spills everywhere.

How to Keep Them From Disappearing (Or, How to Store Them)

Alright, so if you miraculously have leftovers (which is like, a unicorn sighting), just store the lentil mix in an airtight container in the fridge. They’ll hang out for about 3-4 days. Tacos are best assembled fresh, so just warm up the lentils and tortillas when you’re ready to eat again.

If You Liked This, You’ll Probably Like These Too

If you’re digging the lentil vibes, you’ve gotta try my:
– Chickpea Salad Sandwich: Crunchy, fresh, and SO easy.
– Sweet Potato Quesadillas: Comfort food at its finest, seriously.
– Spicy Black Bean Soup: Perfect for chilly nights!

So, tell me… what’s your go-to quick meal? I’m always looking for new ideas to add to my chaos!

Lentil Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lentil Tacos are a delicious and nutritious twist on traditional tacos, perfect for a quick weeknight dinner or a satisfying meal prep option. Packed with protein-rich lentils and topped with fresh tomatoes, creamy avocado, and bright cilantro, these tacos are both flavorful and healthy. The smoky spices bring warmth to each bite, making them a hit for everyone at the table. Enjoy them with lime wedges for an extra zest!

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Main
Method: Sauteing
Cuisine: Mexican

Ingredients

Scale

1 cup dry lentils (green or brown)
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
Salt and pepper to taste
8 small corn or flour tortillas
1 cup diced tomatoes
1 avocado, sliced
Fresh cilantro, chopped
Lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Rinse and drain the lentils. In a saucepan, combine lentils and vegetable broth. Boil then simmer for 20-25 minutes until tender. Drain excess liquid.
In a skillet over medium heat, add olive oil and sauté the onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
Mix in cooked lentils with cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes.
Warm tortillas in a skillet or microwave until pliable.
Assemble tacos by spooning lentil mixture onto tortillas; top with diced tomatoes, avocado slices, and cilantro. Serve with lime wedges.